MAKING PANEER

©David B. Fankhauser, Ph.D.,
Professor of Biology and Chemistry
University of Cincinnati Clermont College,
Batavia OH 45103
 

This page has been accessed Counter times since 15 March 2005. 
created 15 March 2005

Making paneer is an exercise in acid/heat precipitation of protein.  The big trick is not to burn the milk while you heat it to hot but not boiling.  A thick bottomed stainless steel pot should do, but lacking that, try heating the milk in a water bath so that the volume of water stabilizes the temp. Here is my recipe for panir:
 









































  1. Heat one gallon milk in a stainless pot with a thick bottom to 185° F (85° C).  Stir constantly enough to prevent scorching.
  2. Stir in 1/4 cup of white vinegar.
  3. Stir until curd forms and separates. (Within a minute or less.)
  4. Cover and let cool to a managable temperature.
  5. Line a strainer with a sterile handkerchief, pour in the mixture to allow the whey to drain though and separate out the curds.
  6. Pick up the corners of the handkerchief, loop a thick rubber band around the ends and hang to drain for several hours in a cool place.  The fine curd slows down the drainage.
  7. Remove the panir to a container and refrigerate.  It will keep for 2-4 weeks.